Creamy Sausage and Vegetable Soup

Creamy Sausage and Vegetable Soup

**Ingredients:**

– 1 tablespoon olive oil
– 1 pound Italian sausage (mild or spicy), casings removed
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 medium carrots, chopped
– 2 celery stalks, chopped
– 1 red bell pepper, chopped
– 1 zucchini, chopped
– 1 can (14.5 ounces) diced tomatoes
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/2 cup grated Parmesan cheese
– Fresh parsley, chopped (for garnish)

**Instructions:**

1. **Cook the Sausage:**
– In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up into small pieces as it cooks. Remove the cooked sausage from the pot and set aside.

2. **Sauté the Vegetables:**
– In the same pot, add the chopped onion, carrots, celery, and red bell pepper. Cook for about 5-7 minutes until the vegetables start to soften. Add the minced garlic and cook for an additional minute until fragrant.

3. **Add the Broth and Tomatoes:**
– Pour in the chicken broth and add the diced tomatoes (with their juice). Bring to a simmer and cook for about 10 minutes until the vegetables are tender.

4. **Add the Zucchini and Seasonings:**
– Stir in the chopped zucchini, dried basil, and dried oregano. Cook for another 5 minutes until the zucchini is tender.

5. **Make it Creamy:**
– Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Mix until the cheese is melted and the soup is creamy.

6. **Return the Sausage:**
– Add the cooked sausage back into the pot and stir to combine. Let the soup simmer for another 5 minutes to heat through.

7. **Adjust Seasoning:**
– Taste the soup and adjust the seasoning with salt and pepper if needed.

8. **Serve:**
– Ladle the soup into bowls and garnish with fresh parsley. Serve hot.